breadcrumb

Salmon Salad with Olives and Capers

Servings

2

Serving size

about 2 cups
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes

This recipe can easily be multiplied and keeps well, refrigerated, for 3-4 days.

Salmon Salad with Olives and Capers

Ingredients

2 quart Water
2 tsp.. White wine vinegar
8 Ounces Fresh atlantic salmon (skinless)
1 Tbsp., drained Capers
8 large black olives (cut into slivers)
2 Medium stalk Celery, raw (diced)
1 Small Shallots, raw (minced)
5 leaves Fresh basil (chiffonade)
2 tsp. Olive oil
1/2 lemon yields Lemon juice
2 tsp. Dijon mustard
1 tsp.. Honey
1/16 tsp. Salt

Instructions

Place the water and vinegar in a large skillet over medium high heat.

When the water is almost boiling, add the salmon and reduce the heat to medium.

Poach the salmon for about 8 to 10 minutes, then chill.

When the salmon is chilled, flake it into a large bowl and add the capers, olives, celery, shallot and basil. Toss gently.

Whisk together the olive oil, lemon juice, mustard, honey and salt.

Add the dressing to the salad and fold together gently.

Chill well before serving.
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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

A lovely and light salad for a summer meal or sandwiches. You could easily vary the herbs that go in this salad, but fresh herbs will work better, especially a bit of thyme or oregano.

"There is a fundamental reason why we look at the sky with wonder and longing—for the same reason that we stand, hour after hour, gazing at the distant swell of the open ocean. There is something like an ancient wisdom, encoded and tucked away in our DNA, that knows its point of origin as surely as a salmon knows its creek."

Neil DeGrasse Tyson